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Update: One Death, 24 Illnesses Linked to Gort’s Raw Cheese

The Public Health Agency of Canada says it is investigating a new case of E. coli related to B.C. cheese products that were recalled in late September, the Canadian Broadcasting Corporation reported on Thursday.

The agency did not say where the new case is being investigated, but said there are now a total of 24 cases of illness across the country linked to the unpasteurized cheese from Gort’s Gouda Cheese Farm in Salmon Arm, British Columbia.

Eleven of the cases are in B.C., including one elderly Vernon woman who died after she became sick.

People have also fallen ill in Alberta, Saskatchewan, Manitoba and Quebec. The agency says there is no widespread risk to Canadians, but warns people should check their refrigerators and throw out any of the recalled products from the farm.

Well way to go. This gives raw milk products the shank! So sorry to the victims of this irresponsibility. Shame! Shame on the care this farm delivered

GrampyNate

Interesting how when e. coli turns up in pasteurized products, we aren’t specifically told that the product was pasteurized.
Our attitudes may have been prejudiced by the forgone conclusion that pasteurized is “better.” Better? Sometimes yes; sometimes no.
The deleterious effects pasteurization has in destroying beneficial/essential dietary enzymes and protein and vitamin structures within the food will someday be given its due weight.
Future science may look back on us “credentialed bumpkins” of today as a bunch of boobs for not seeing the obvious forest behind a few scary trees.

Chango

I find
it hard to believe anyone still places stock in the harmful effects of

pasteurization. Are you against immunization and cancer therapy as well?

“Dietary enzymes” such as the natural bacteria destroyed during
pasteurization are destroyed thru the active fermentation of cheese. (Calling
them “dietary” is a stretch.) The more liberal harmful bacteria are
more of a concern, and _are_not_ destroyed thru active fermentation.

Destroying
“vitamin structures”? Do you refer to the quaternary
protein structure associated
with Beta Carotene, Retinol, Calcium, Vitamin A, C, etc? Go look at the back of
a pack of cheese that has been pasteurized and I’m sure you’ll see these in
healthy doses. It takes a boiling point temperature to denatures these and most
other enzymatic and protein structures.

If you’re looking for that healthy reduced taxation of these enzymes ask
yourself

the question: why does a baby cow gain so much weight?

I think I found the boob you refer to. He is you.

gattaa

“The deleterious effects pasteurization has in destroying beneficial/essential dietary enzymes and protein and vitamin structures within the food will someday be given its due weight.”

Someday perhaps, but I tend to doubt it; in today’s evolving and real-time world, consuming non-pasteurized product is demonstrably harmful. No other animal on the planet consumes another species’ milk. I’ll take my chances of missing out on ‘future dietary benefits’ vs illness and possible death.

https://www.youtube.com/user/KizoneKaprow Kizone Kaprow

I don’t believe this story. Libertarians insist that raw milk cheeses are Perfectly Safe, and the Evil State™ wants to assert its authority over freedom-loving cheese eaters, just because it can. This is what libertarians actually believe!